Gypsy Jan
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Chile de Arbol Puree
Made simply from chile de arbol and water, it is perfect for adding a deep, intense and yet neutral heat to all sorts of food.
It is also super easy to make and dirt cheap to boot. A big bag of chile de arbol costs less than ten pesos.
Remove the stem from the chiles and cut them in half to get out seeds (no need to try to get every last seed). Then I toast them in a frying pan
until they darken, BUT do not burn!
After toasting, soak them for about half an hour in just enough hot water to cover them. (I put a small plate on top to keep them submerged.)
After soaking, blend the mixture with enough of the soaking water to make the blender "catch".
Blend until the consistency is very smooth.
Buen Provecho!
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Nan&D
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are you using dried or fresh?
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Gypsy Jan
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Dried
But, of course, the fresher it is, the better the taste.
Sorry for the edits - Use dried chiles, but don't use the ones that have been on the shelf for forever.
[Edited on 4-22-2010 by Gypsy Jan]
[Edited on 4-22-2010 by Gypsy Jan]
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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classicbajabronco
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Chiles De Arbol....just happen to be my favorite Chile....great flavor...especially when boiled in Vinegar...escebeche style....yum
Gypsy Jan
which way the wind is blowing
You wouldn't happen to live in the La Ribera, Barriles area would you
[Edited on 6-1-2010 by classicbajabronco]
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Mexitron
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One of my favorites...I throw in a couple cloves of garlic as well...
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JESSE
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I do the same but use olive oil instead of water, and trow in some garlic cloves and a pinch of oregano.
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classicbajabronco
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"Your pushing your luck little man"
Jesse,
these days with the likes of MMA, you never know what the little man knows that could "f "you up, either that or a pistol..
I had a pistiol pulled on me once by a 14y/o skinhead that weighed about 120. I was 190lb an outside linebacker and could bench 250lb 10x. I could
have whipped the living doodoo out of the punk....but the pistol in my face changed everything...if only I would have came across that punk again.
I could never figure it out as I also had a shaved head, blond hair and blue eyes. Maybe my hair just wasn't shaved close enough??
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Udo
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WTF?
 :?
| Quote: | Originally posted by classicbajabronco
"Your pushing your luck little man"
Jesse,
these days with the likes of MMA, you never know what the little man knows that could "f "you up, either that or a pistol..
I had a pistiol pulled on me once by a 14y/o skinhead that weighed about 120. I was 190lb an outside linebacker and could bench 250lb 10x. I could
have whipped the living doodoo out of the punk....but the pistol in my face changed everything...if only I would have came across that punk again.
I could never figure it out as I also had a shaved head, blond hair and blue eyes. Maybe my hair just wasn't shaved close enough??
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Udo
Youth is wasted on the young!
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DianaT
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Love all the recipes that show up here----thanks
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rts551
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| Quote: | Originally posted by DianaT
Love all the recipes that show up here----thanks |
The Chili trees are easy to grow and produce prolifically. Try some
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Nan&D
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How have I managed in the kitchen without this!
Made it this morning using your first recipe GJ. The aroma when they first started toasting was heavenly! But I also get why you said "Do not Burn!"
They started to toast a bit too quickly and wow, there was some fine sinus clearing....
So far I've used it in the fresh salsa for lunch, and mixed it with baked garlic to smear on the chicken roasting for dinner....
now just wish I had some fresh mangos to mix in.
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